This Pasta Bake with Pumpkin Tomato Sauce is a cozy dish that’s perfect for dinner! With creamy pumpkin and tangy tomato, it brings comforting flavors together.
I love how satisfying this bake is, especially on chilly nights. Plus, it’s super easy—just mix, layer, and pop it in the oven. What’s better than a warm, cheesy meal? 🍂
Key Ingredients & Substitutions
Pasta: Rigatoni is perfect for holding onto the sauce, but any tubular pasta like penne or ziti will work too. If you want a gluten-free option, try chickpea or lentil pasta.
Pumpkin puree: Canned pumpkin puree gives a smooth texture. If you prefer fresh, roast some pumpkin and blend it! Just avoid pumpkin pie filling, which is sweetened and spiced.
Mushrooms: They add a nice depth of flavor. If you’re not a fan, feel free to swap them out for spinach or zucchini for a lighter touch.
Cheeses: Parmesan and mozzarella give a delicious cheesy flavor. For a twist, try using feta or goat cheese for a tangy kick, or even vegan cheese for a dairy-free option.
How Do You Make Sure the Cheese is Perfectly Melty?
Getting that lovely, melted cheese topping is key for this bake. Here are some tips to ensure it’s perfect:
- Use a mix of mozzarella and Parmesan for the best flavor and texture. Mozzarella melts beautifully, while Parmesan adds a nice sharpness.
- Layer the cheese between pasta layers, and sprinkle some on top. This will create gooey goodness throughout.
- Keep an eye on it as it bakes. If the top gets too brown, you can cover it lightly with aluminum foil towards the end.
Pasta Bake with Pumpkin Tomato Sauce
Ingredients:
- 12 oz (340 g) rigatoni or tubular pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 8 oz (225 g) mushrooms, sliced
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 can (14 oz/400 g) crushed tomatoes
- 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1 cup shredded mozzarella cheese
- Fresh sage or rosemary sprigs for garnish (optional)
Time Needed:
This delicious Pasta Bake takes about 15 minutes to prepare and then 25 minutes to bake. So, in roughly 40 minutes, you’ll have a warm, cheesy dish ready to enjoy!
Instructions:
1. Preheat the Oven:
First, preheat your oven to 375°F (190°C). Don’t forget to grease a medium baking dish to prevent sticking!
2. Cook the Pasta:
In a large pot, bring salted water to a boil. Add the rigatoni or your choice of tubular pasta and cook according to the package directions until al dente. Drain the pasta and set it aside.
3. Sauté the Veggies:
While your pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook it until it becomes translucent, about 5 minutes. Then stir in the minced garlic and sliced mushrooms, cooking until the mushrooms soften and begin to brown, which should take another 5-7 minutes.
4. Create the Sauce:
Add the pumpkin puree and crushed tomatoes to the skillet, stirring everything together. Season with dried Italian herbs, nutmeg, salt, and pepper. Let your sauce simmer gently for about 10 minutes, stirring occasionally to blend the flavors.
5. Mix in the Cheese:
After the sauce has simmered, take it off the heat and mix in the grated Parmesan cheese. This will add creaminess and flavor!
6. Combine and Layer:
Toss the cooked pasta with your pumpkin tomato sauce until the pasta is well coated. Transfer half of this mixture into the prepared baking dish and sprinkle half of the shredded mozzarella cheese on top. Repeat with the remaining pasta and mozzarella, creating layers of deliciousness!
7. Bake to Perfection:
Place your baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown on top. Your kitchen will smell amazing!
8. Rest & Serve:
Once baked, remove the dish from the oven and let it rest for about 5 minutes. Before serving, garnish with fresh sage or rosemary if you’d like, adding a nice touch.
Enjoy your comforting, autumn-inspired Pasta Bake with Pumpkin Tomato Sauce! It’s perfect for cozy dinners or family gatherings. 🍽️
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast and puree it until smooth. This will give your dish a fresh flavor, but make sure to use a pumpkin variety meant for cooking, like sugar pumpkins.
Can I Make This Pasta Bake Ahead of Time?
Yes, you can prepare the pasta and sauce in advance. Just combine them and store in the refrigerator for up to 2 days. When ready to serve, assemble the bake and pop it in the oven, adding a few extra minutes to the baking time if it’s chilled.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the oven or microwave, but for best results, reheat in the oven to keep that cheesy texture.
Can I Make This Recipe Vegetarian or Vegan?
This pasta bake can easily be made vegetarian by omitting any meat and sticking to the ingredients listed. For a vegan version, substitute the cheese for plant-based alternatives and use nutritional yeast for added flavor!
